Pickled Eggs

wildgarlic · Pickled Eggs

What's your recipe for pickled eggs? I have googled and found lots of recipes - trying one with beetroot juice and onion at the moment. Says it's ready within 2 days - is that likely to be long enough?

Does it matter what type of vinegar I use? Is cider vinegar that has a mother of vinegar mat in the bottle still going to be ok to use for this type of thing?

The recipe we're trying says to cool the eggs, boil the vinegar and sugar etc and then let that cool before pouring it over the eggs in the bottle.

Any hints and tips welcomed.

JoH

IMHO two days is nowhere near long enough. I leave mine for a month to six months.

1 litre of vinegar (I use a 50/50 mix of white wine and normal white vinegar) for every 12 eggs pickled. Put the vinegar in a large pan with about a dozen black peppercorns, 3 tbsp light soft brown sugar and boil gently for a couple mins.

Once the eggs are cooked cover them in cold water and leave to cool completey. Once cool shell and pack tightly into your pre sterilised jars. Pour the vinegar over your eggs through a sieve. Store in a cool, dark place for up to 9 months.

Edited to say - you can add stuff to the jars as well as eggs if you fancy. I've used tarragon (ok), chillis (hmmm), a tsp of pickling spice (tasty), onions (red ones are sweeter).

Julie

I made some really nice spiced vinegar last Autumn for pickling the tree onion crop. Here is the recipe in case it's any use to you.

2 inch piece of cinnamon; 1 teaspoon cloves; 2 teaspoons allspice; 1 teaspoon black peppercorns; 1 teaspoon mustard seed; 2-3 bay leaves; 1 litre vinegar (I like to mix half and half white and Malt, it's more subtle)
Place everything in a saucepan and bring just to the boil. Remove from heat and set assid for two or three hours. Strain and either store it for future use or use it as the recipe requires.
I don't see any reason why you couldn't add chillis or garlic to the jars as well, they should go well with eggs.